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A Dutch Baby Pancake is one of the easiest pancake recipes ever! With just 5 minutes of prep, this recipe delivers a show-stopping oven pancake that's beautifully puffy, irresistibly buttery, and the perfect combination of soft and crispy.
Serve this buttery, crispy oven pancake with a side of baked bacon or Homemade breakfast sausage and a honey lime fruit salad for one unforgettable breakfast or brunch.
My Personal Favorite Pancake Recipe
When it comes to pancakes, my kids always vote for chocolate chip pancakes, while my husband chooses strawberry cheesecake pancakes every time. As for me, if given the choice, I'll always opt for a Dutch Baby Pancake (also known as a German Pancake or Oven Pancake).
My personal favorite pancake is nothing like the classic light and fluffy variety. Made with a rich, eggy batter and featuring buttery, caramelized edges, a Dutch Baby Pancake combines the flavor of crepes with the texture of French toast and waffles--it's simply magical.
Despite how easy it is to make, the presentation of a Dutch Baby Pancake is stunning. As it bakes, the batter caramelizes and puffs up dramatically, almost like Yorkshire pudding. Finished with a dusting of powdered sugar and topped with berries and maple syrup, it is hard to beat a buttery, rich Dutch Baby Pancake.
Happy Cooking! xo Kristen
Recipe Highlights
Notes on Ingredients
You will find the full list of ingredients, along with quantities in the recipe card. Below is a quick glance at what you need and tips to help you make the right selection.
- Flour: Use all-purpose flour or whole white wheat flour for best results.
- Milk: While whole milk will yield the richest results, any variety of milk works (dairy or non-dairy).
- Cinnamon: Feel free to omit the cinnamon if desired. I love the flavor it adds, but it is not a traditional addition.
- For Serving: I recommend serving a Dutch Baby with a dusting of powdered sugar and additional maple syrup and fresh berries as desired.
Note on Equipment
It is crucial to use a 10-inch stainless steel skillet or 10-inch cast-iron skillet that can withstand temperatures up to 425°F.
How to Make a Dutch Baby Pancake
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Batter. Combine milk, eggs, melted butter, vanilla, maple syrup, salt, and flour in a blender in the order listed. Blend until smooth, creating a light and fluffy batter.
- Melt Butter in Skillet. Place a couple tablespoons of butter into the heat-safe skillet and place the skillet into the oven to allow the butter to melt. That melted butter prevents the Dutch baby pancake from sticking to the pan and gives the pancake it's rich, buttery edges.
- Bake without Peaking! Pour the batter into the skillet and bake until golden and puffy, but do not be tempted to open the oven. If you want to watch the Dutch Baby Pancake puff up as it bakes, turn the oven light on. It is best to leave the oven closed until the baking time is complete so that the oven pancake can rise as it should.
- Serve Immediately. While a Dutch Baby Pancake will still taste delicious hours after preparation, they have jaw-dropping appeal when served straight from the oven as they are super puffy. Serve with a dusting of powdered sugar, maple syrup, and/or fresh berries.
Serving a Crowd?
How to Double a Dutch Baby Pancake
You can easily double this recipe to create a Dutch Baby Pancake large enough for 8 generous servings. Simply double the ingredients and bake as directed in an oven-safe 9x13 baking dish that can withstand heat up to 425°F.
More Favorite Pancake Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Dutch Baby Pancake
Video
Ingredients
- 3 large eggs
- ⅔ cup milk, any variety
- 1 tablespoon maple syrup, plus more for serving
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon, optional
- ¼ teaspoon table salt
- ½ cup all-purpose flour
- 3 tablespoons unsalted butter
- powdered sugar, maple syrup, and berries, etc., for serving
Instructions
- Preheat the oven 425℉.
- Add 3 large eggs, ⅔ cup milk, 1 tablespoon maple syrup, 1 teaspoon vanilla extract, ½ teaspoon cinnamon, ¼ teaspoon table salt, and ½ cup all-purpose flour to a blender in that order. Blend on medium-high speed for 1 minute until smooth. Set the batter aside for 5 minutes or so while you melt the butter.
- Place 3 tablespoons unsalted butter into a 10-inch oven-safe skillet and place the pan into the oven for 2-3 minutes, or until the butter is fully melted.
- Carefully remove the skillet from the oven, pour the pancake batter into the skillet over the melted butter and return to the oven.
- Bake for 20-25 minutes, or until the center is puffed up and the edges are crispy and browned. Use the oven light to check on the pancake rather than opening and closing the oven door for best results.
- Remove the pancake from the oven and serve immediately with powdered sugar, fruit, and maple syrup as desired. I find it is easiest to slide the pancake out of the skillet unto a cutting board for easy slicing.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally shared in 2016 but was updated in 2025.
What weekend dreams are made of. Love the whole wheat!
Thanks Erin
Whole wheat is a good twist to a dutch baby!
It really makes it nuttier and hearty!
I have never come across a whole wheat version until yours. It's perfect!
YAY!!! So glad you found my recipe and enjoyed it!
I have never made these before and it's time I tried!
If you like pancakes and waffles, you will LOVE these!
This is so perfect for weekend breakfasts! I love the hearty flavor that whole wheat adds.
Thanks Jennifer. The whole wheat does produce a much heartier flavor!
I love mixing these in a blender! Whole wheat gives a more complex flavor, very nice.
The blender makes this batter SO easy Melissa!
This looks as cute as it looks delicious! I'm really curious to try it!
I hope you love this recipe Isadora. We love it.